Get the Recipe: High Altitude Bakes' Recipe for Hibiscus Cream Cheese Frosting
Ingredients
- 1 batch Hummingbird Bakery lemon cupcakes
- 1/4 cup water
- 1 tablespoon dried hibiscus flowers
- 4 oz. cream cheese, softened
- 2 oz. butter, softened
- 2 cups powdered sugar, sifted
- pinch of salt
Instructions
- In a small pot, bring the water to boil.
Once the water has boiled, turn off the heat. Add the hibiscus flowers and steep for 10 minutes, then strain the hibiscus flowers from the (now magenta!) water:- Set the colored water aside in a separate bowl.
- Using the paddle attachment of freestanding electric mixer (or, use a handheld whisk), beat the cream cheese and butter until smooth.
- Add the powdered sugar and salt to this cream cheese/butter mixture a few tablespoons at a time.
Drizzle in the hibiscus water, and continue beating until the color is uniform throughout the frosting.
Notes
For All Altitudes
Here's the link to 1 batch of Hummingbird Bakery lemon cupcakes
Tips & Addendums
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- Take care not to get hibiscus water on your clothes -- it will stain!
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- This frosting is a lot runnier than Hummingbird Bakery frostings. If you want a thicker consistency for spreading or piping to make frosting shapes (like my rosettes), add up to 1/4 - 1/2 cup more of powdered sugar. Add the extra powdered sugar by tablespoon -- you don't want to accidentally add too much and have a consistency that is too thick and hard to spread.
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- I decorated my cupcakes by using a 1-tablespoon size cookie spoon to drop a dollop of frosting onto center of the cupcake top and allowing it to spread on its own. It creates a much more natural, playful frosting look.
- Add your decorations (e.g. white pearls, seen in the pictures) immediately after you have frosted the cupcake; if you wait to decorate the cake, the frosting will harden and the decorations will bounce right off the frosting.
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